Instructions: Saute onion and red pepper with 1 Tbsp water in large skillet, adding paprika, cumin, and chili powder as vegetables begin to soften. Add water and stir well to allow vegetables to cook through. Crumble tofu into skillet. (if using forzen and defrosted tofu be sure to squeeze out excess water.) Add ketchup and barbecue sauce and stir well. Saute for 5 minutes.

Serves 3 to 4. Garnish as desired.

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